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Los Venganza Del Alamo Chili



Yield: 1 Servings

1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
11 T gebhardt's chili powder
4 T cumin
4 T beef bouillon (instant
-crushed)
36 oz old milwaukee beer
2 lb pork,cubed (thick butterfly
- pork c,hops)
2 lb chuck beef,cut into cubes
6 lb rump,Ground
4 lg onions,finely chopped
10 cloves garlic,finely
-chopped
1/2 c wesson oil (or kidney suet)
1 t mole (powdered),also calle
-mole po,blano
1 T sugar
2 t coriander seed (from chines
-parsley,, cilantro)
1 t louisiana red hot sauce
-(durkee's)
8 oz tomato sauce
1 T masa harina flour salt to
-taste


In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar,
coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot.













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